Preparation: Preheat oven to 350 degrees F. Line mini-muffin tins with paper liners. In a small bowl, blend cream cheese , egg, and 1/3 cup sugar until smooth. Set aside. In a nonreactive large mixing bowl, whisk together flour, cocoa , baking soda, salt, and 1 cup sugar. Stir in water, vegetable oil, vinegar , and vanilla . Beat until smooth. Fill paper-lined cups about 1/2 full. Top each with about a half teaspoon cream cheese mixture. Press 2 chocolate chips into cream cheese on each cupcake. Bake in center of oven 14 minutes, or until firm. Cheese filling will still be a bit soft. Cool completely before serving. Yield: about 60 mini-cupcakes For standard cupcakes: Preheat oven to 350 degrees F. Line 24 standard muffin cups with paper liners. Prepare filling and batter as above. Fill paper-lined cups about 1/2 full. Top each with about a tablespoon cream cheese mixture. Press 3 to 4 chocolate chips into cream cheese on each cupcake. Bake in center of oven 25 to 30 minutes, or until firm. Cheese filling will still be a bit soft. Yield: 24 cups (or cupcakes)